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Asparagus and Lemon Linguine
Asparagus and Lemon Linguine

Asparagus and Lemon Linguine

with Spinach and Pesto

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This dish combines some of our favourite spring pairings. Crisp asparagus, tender spinach and basil pesto all come together with a little squeeze of lemon at the end.

Ingredients: Asparagus • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Lemon • Spinach • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic • Chili flakes.

Tags:
Veggie
•Quick
•Spicy
•Low CO2
Allergens:
Wheat
•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

170 g

Linguine

2 unit(s)

Garlic, cloves

227 g

Asparagus

56 g

Baby Spinach

1 unit(s)

Lemon

¼ cup

Basil Pesto

4 g

Chili Flakes

¼ cup

Parmesan Cheese, shredded

10 g

Cream Sauce Spice Blend

Not included in your delivery

2 tbsp

Butter*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories590 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate78 g
Sugar5 g
Dietary Fiber9 g
Protein20 g
Cholesterol40 mg
Sodium990 mg
Trans Fat1 g
Potassium700 mg
Calcium225 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester
•Large Pot
•Colander
•Measuring Cups
•Large Non-Stick Pan
•Measuring Spoons

Cooking Steps

Prep
1
  • Before starting, bring a large pot of salted water to a boil over high.
  • Wash and dry all produce.
  • Trim bottom 1 inch from asparagus and discard. Cut asparagus into 1-inch pieces.
  • Zest, then cut lemon into wedges.
  • Roughly chop spinach.
  • Peel, then mince or grate garlic.
Cook linguine
2
  • To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
  • Reserve 1 cup (2 cups) pasta water. Strain linguine, then return to the pot, off heat.
Cook asparagus
3
  • Once linguine has been cooking for 5 min, heat a large non-stick pan over medium heat.
  • When hot, add 2 tbsp (4 tbsp) butter. Swirl pan until butter melts. Add asparagus and garlic. Season with salt and pepper. Cook for 3-4 min, stirring often, until asparagus is tender-crisp and garlic is fragrant.
Make sauce
4
  • Sprinkle Cream Sauce Spice Blend over asparagus. Stir to coat. Add 3/4 cup (1 1/2 cups) reserved pasta water and pesto. Cook for 1-2 min, stirring often until sauce is simmering.
  • To the pan with asparagus, add linguine, lemon zest, spinach, half the Parmesan and half the chili flakes. (NOTE: If you like things spicy, add more chili flakes!) Season with salt and pepper. Cook for 1-2 min, stirring often until linguine is coated and spinach wilts.
Finish and serve
5
  • Divide asparagus and lemon linguine between bowls.
  • Sprinkle with remaining Parmesan over top. Squeeze a lemon wedge and sprinkle any remaining chili flakes over top.
Meal right image

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